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How To: California Sevillano Olive Oil

February 6, 2017

This Spanish varietal thrives in sunny California’s central valley and creates the most buttery, smooth extra virgin olive oil available. The Sevillano Olive is known for a low oil yield, making the demand even greater when it is available. It is perfect for occasions when you don’t want the olive oil to overpower the flavors. At home we use it as a substitute for butter in brownies and cupcakes.

Here are two recipes you can try at home made with these products from Navieve:


Fresh Beet Ravioli with Ricotta, Goat Cheese, and Mint

Note: if you don't have a food processor, you can still make the dough--just mash the beets well with a fork and mix the dough in a bowl with a spoon.

Ingredients

  • 1 large beet or 2 small beets, stem removed
  • 1 1/2 cups flour
  • 3/4 cup semolina flour
  • 2 eggs, beaten, at room temperature
  • 6 tbs California Sevillano Olive Oil, divided
  • 1 teaspoon salt, divided
  • 1/4 cup Ricotta Salata
  • 1/4 cup chèvre
  • 1 small bunch mint leaves, finely chopped
  • freshly-ground pepper
  • Parmigiano-Reggiano, to taste

Directions

  1. Preheat oven to 375 degrees F.
  2. Drizzle 1 tablespoon olive oil over the beet and place it on a baking sheet. Roast until tender, approximately 45 minutes.
  3. While beets roast, combine the ricotta, chèvre, mint, 1 tablespoon olive oil, salt, and pepper to taste. Set aside.
  4. Once cooked, place the beets under cold running water to cool down and carefully remove the skin (it should just fall off). Cut beets into chunks and place in a food processor. Pulse until smooth.
  5. Add the eggs and 1 tablespoon olive oil and pulse until incorporated. Add the salt. Slowly add the flours and run the machine until a smooth dough forms. You may need to add more all-purpose flour to achieve a dough that is elastic enough that it doesn't stick to your fingers.
  6. Remove the dough from the food processor and turn out onto a floured surface. Knead 10-12 times to ensure an elastic dough. Press dough out into an 8" circle. Cut circle into 4 even strips.
  7. Using a rolling pin, roll each fourth to about 1/16-inch thick. If you have a pasta machine, use that to roll out your pasta. Each strip should now be about 18" long and 4" wide. Keep strips on a floured surface and avoid stacking them so they don't stick together.
  8. Cut an 18" strip in half so you have 2 9" strips. Evenly place 4 dollops (approx 1 tablespoon) of the mint-cheese mixture on one 9" strip of dough, approximately 2" apart. Cover with second 9" strip, making sure to line up edges. If you have a ravioli stamp, use that to cut the ravioli. Otherwise, use a knife to cut each ravioli into 2 1/2 x 2 1/2 square. Use a fork to gently press the edges to ensure a tight seal. Set finished ravioli on a lightly-floured plate.
  9. Bring a large pot of salted water to a light boil. Drop ravioli in, 6 at a time and cook, 2-3 minutes or until they float (taste one to be sure they are fully-cooked). Place cooked ravioli in a large bowl. Cook in batches until all are cooked.
  10. Drizzle 2 tablespoons olive oil over the ravioli and very gently toss with tongs. Divide onto plates. Garnish with Parmigiano-Reggiano.

Fudgy Olive Oil Cupcakes

For a fluffy finish, we like to top the cooled cupcakes with a balsamic vinegar whipped cream frosting, but you can use whatever frosting you like best (if they last long enough to frost).

Ingredients

  • 1 cup sugar
  • 1/3 cup California Sevillano Olive Oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup finely grated fresh zucchini
  • 2 tablespoons Clover Meadows plain yogurt
  • 1 cup all-purpose flour
  • 5 tablespoons unsweetened cocoa powder
  • ½ teaspoon sea salt
  • ½ teaspoon baking powder
  • balsamic vinegar whipped frosting, optional, to taste

Directions

  1. Preheat oven to 350°F. Line a 12 mini-cupcake or 6 regular cupcake tray with liners.
  2. Whisk together sugar, oil, egg, and vanilla in a large bowl until thick and smooth. Add zucchini and yogurt; stir well.
  3. In a medium bowl, sift together flour, cocoa, salt, and baking powder. Add to sugar mixture; stir until just mixed.
  4. Pour batter into cupcake liners. Bake until cupcakes are set and feel a bit springy to the touch, 18 to 20 minutes for mini cupcakes and 22 to 25 minutes for regular cupcakes. Cool in tins 10 minutes; remove from tins and cool completely on wire racks. Frost if desired.

Balsamic Vinegar Whipped CreamBalsamic Vinegar Frosting

Ingredients

  • 2 cups Castle Rock heavy cream
  • 1/2 cup sugar (more or less, to taste)
  • 3 tablespoons balsamic vinegar of your choice (try with 25 Star or Black Current Balsamic Vinegar)

Instructions

  1. Combine cream, sugar, and vinegar in a large bowl or stand mixer.
  2.  Beat on medium speed for about five minutes, until soft peaks form.
  3. Put in pastry bag and pipe onto cooled cupcakes.

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